EASIEST DAIRY FREE SPINACH DIP + PUMPERNICKEL BREAD RECIPE (vegan)
Pumpernickel Bread - Bonita's Kitchen
Welcome to Bonita's Kitchen! Today we will be making Pumpernickel Bread, see recipe posted below!
Also available in our NEW cookbook, A Little Taste of Home,
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Ingredients:
4 -1/3 cups, Multigrain Flour, more if needed
½ cup, cornmeal
¼ cup, white flour, working dough
¼ cup, cocoa powder, unsweetened
1 tbsp or less, sea salt
2 cups, regular or evaporated milk or half water and half milk
1½ tablespoons dark brown sugar
1 tbsp, traditional or fast rising yeast
¼ cup, regular molasses or 40% less sugar
3 tbsp, unsalted melted butter or margarine, plus more for oiling pans and hands
The multigrain flour got these ingredients: Robin hood multigrain flour with a blend of flours, cracked wheat, cracked rye and whole flex.
Method:
In a large bowl, mix the multigrain flour, cornmeal, cocoa powder and sea salt together and toss.
Add ¾ cup of the milk or water In a microwave safe glass bowl for 20 to 30 seconds, then add brown sugar into the warm milk along with the yeast of choice.
Let stand at room temperature until foamy, for about 5 minutes.
In the small glass bowl or measuring cup, combine the yeast mixture with the molasses and the remaining 1¼ cups of warm milk and mix together, then add to dry ingredients continue mixing with a wooden spoon until the dough begins to work together and remove dough from the sides of the bowl, for about 3 to 6 minutes.
Add the melted butter or margarine, mix until the butter is combined and the dough looks oily, about 3 minutes more.
(The dough will look greasy to touch.)
Continue kneading dough with the white flour and knead until smooth and got a elastic texture to the dough, about 3 to 5 minutes.
Cover with parchment paper and towel. Let sit at room temperature for about 30 to 45 minutes. Lightly butter a loaf pan or pans of choice, size of pan don't matter.
DON'T DEFLATE DOUGH BEFORE CUTTING DOUGH BALLS.
Cut small pieces of dough and roll inwards and place in loaf pan, or one big piece of dough to make one round shaped dough.
Makes two loafs of bread.
Cover with parchment paper and towel and let rise in a warm place for about 30 to 45 minutes.
Pre-heat the oven to 350°F remove parchment paper and towel and bake the pumpernickel bread for 35 minutes, until the crust is dark brown.
When baked remove bread unto a cooling rack and add some butter to the top, then let sit on counter top, cover with a piece of parchment paper and towel for 10 minutes.
Let cool or serve with butter, spinach dip or jam.
SPINACH DIP
INGEDIENTS:
½ CUP COOKED FROZEN SPINACH
1 CUP MAYO OR MIRACLE WHIP
1 TBSP ONION SOUP MIX
1 TSP BLACK PEPPER
½ CUP CHOPPED Celery
½ CUP SOUR CREAM OR GREEK PLAIN YOGURT
1 TBSP OLIVE OIL
¼ CUP CHOPPED GREEN ONION OR CHIVES
METHOD:
Mix all ingredients together and place in the fridge until ready to use.
Enjoy
I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.
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Danish RYE BREAD recipe - 100% sourdough rye bread recipe - Smørrebrød
Watch this healthy and delicious Danish rye bread recipe. It is very easy. I will also show you four classic Danish open-faced sandwich recipes.
Recipe:
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If you want the recipe for those four delicious open-faced sandwiches, you can watch my video here:
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Guten Appetit Germany (2): Pumpernickel | Euromaxx
DW's roll-call of classics from German cuisine from sauerkraut to potato salad looks at Germany's favorite food: bread. Germany has a wider variety of bread than any other country - more than 3,000 different specialties. Perhaps the best-known is pumpernickel, a dark sticky type of bread that originated in western Germany during the Middle Ages.
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What is Pumpernickel Bread I Uncommon Bread Types I Food Processing
#bread #breadrecipe #breadindustry
#Pumpernickel bread is a type of rye bread that is traditionally made with coarsely ground rye flour and whole rye berries. The bread is dark in color and has a dense, chewy texture. Pumpernickel bread is a popular bread in German and Scandinavian cuisine, and is often served with meats, cheeses, and other savory toppings.
The distinctive flavor of pumpernickel bread comes from the long, slow baking process that it undergoes. The bread is typically baked at low temperatures for several hours, which allows the natural sugars in the rye flour to caramelize and develop a rich, nutty flavor. The bread may also be made with the addition of molasses, coffee, or other ingredients to enhance the flavor.
Pumpernickel bread is a good source of fiber, vitamins, and minerals, including iron and potassium. It has a lower glycemic index than many other types of bread, meaning that it is less likely to cause spikes in blood sugar levels. Pumpernickel bread is also a good option for people who are sensitive to wheat, as it is made with rye flour instead.
Overall, pumpernickel bread is a flavorful and nutritious option for those looking for a hearty, whole grain bread. It can be enjoyed on its own or paired with a variety of toppings and spreads.
There are many different types of bread, each with their own unique characteristics and flavors. Here are some examples of popular bread types:
Sourdough - Sourdough is a type of bread made with a sourdough starter, which is a combination of flour and water that has been fermented by wild yeasts and bacteria. Sourdough bread has a tangy flavor and a chewy texture.
Whole wheat - Whole wheat bread is made with whole wheat flour, which contains the bran, germ, and endosperm of the wheat kernel. It is higher in fiber and nutrients than white bread and has a nutty flavor.
Baguette - A baguette is a long, thin French bread with a crispy crust and a soft interior. It is often used for sandwiches and is best when eaten fresh.
Rye - Rye bread is made with rye flour, which has a lower gluten content than wheat flour. It has a dense texture and a slightly sour flavor.
Ciabatta - Ciabatta is an Italian bread with a crispy crust and a soft, airy interior. It is often used for sandwiches and bruschetta.
Brioche - Brioche is a French bread that is enriched with butter and eggs, giving it a rich, buttery flavor and a soft, tender texture. It is often used for pastries and sweet treats.
Focaccia - Focaccia is an Italian flatbread that is similar to pizza dough. It is topped with olive oil, herbs, and other toppings and can be eaten as a snack or as a side dish.
These are just a few examples of the many different types of bread that are available. Each type of bread has its own unique characteristics and can be enjoyed on its own or as part of a meal.
Pumpernickel Bread
Julie's pumpernickel bread for the experienced bread foodie, Mojos krazy kitchen For full recipe visit